Lizzie Alberga is a busy mother of three and also the General Manager for UrbanSitter in Los Angeles. She shared this easy and healthy weeknight meal with Maybrooks. 


Cut up pieces (bite-size) broccoli, cauliflower, carrots
Salmon filets (however many you need)
1 can Black Beans


  1. Lightly toss bite-sized pieces of broccoli, cauliflower and carrot in olive oil and then salt to taste. Roast in oven at 400 degrees for 15 minutes.
  2. Season salmon with cumin, salt and fresh cracked pepper then pan fry skin side down in a touch of olive oil. Flip when cooked half way – total cooking time around 8-10 minutes.
  3. Warm a can of black beans on stove and make some quinoa.

Adjust amounts of ingredients depending on how many you are feeding. All ready with prep time in about 30 minutes. Plate and enjoy!